1 medium yellow onion
3 ribs celery
1 roasted red pepper (I used the kind that comes in a jar - or roast one yourself)
3-4 cloves garlic
2 cups chicken stock
4 tbs butter
1 cup heavy cream
8 oz cream cheese
1 lb chicken breasts
1 lb thick cut bacon
Salt, Pepper, Italian seasoning, crushed red pepper to taste

1 medium yellow onion 3 ribs celery 1 roasted red pepper (I used the kind that comes in a jar - or roast one yourself) 3 -4 cloves garlic 2 cup s chicken stock 4 tbs butter 1 cup heavy cream 8 oz cream cheese 1 lb chicken breasts 1 lb thick cut bacon

Roughly chop all veggies and mince the garlic. Add to a big pot with 1 cup of the chicken stock, and 2tbs of the butter. Simmer covered over med heat until almost tender

While that's happening, cook and crumble the bacon (easier in the oven). Brown the chicken in 2tbs of the butter about 5 mins. (chicken won't be fully cooked but that's ok) Take out chicken and let cool.

Deglaze chicken pan with the other cup of chicken broth, then add that to the pot.

Add the heavy cream and cream cheese and stir until the cheese is melted.

Chop the chicken into 1/2inch cubes and add to the pot along with the bacon.

Add seasonings to taste.

Let simmer over low heat about an hour or until chicken is completely cooked.